Description

Ingredients

• 🥬 Spinach: 300 g (10.6 oz) Original: 🥬 Spinach: 300 g (10.6 oz)
• 💧 Water for blanching: 2 l (2.1 qt) Original: 💧 Water for blanching: 2 l (2.1 qt)
• 🧂 Salt for blanching: 20 g (0.7 oz) Original: 🧂 Salt for blanching: 20 g (0.7 oz)
• Sesame dressing (goma-dare)
• 🌾 Toasted sesame seeds: 16 g (2 tbsp) + 2 g (½ tsp) for garnish sesame Original: 🌾 Toasted sesame seeds: 16 g (2 tbsp) + 2 g (½ tsp) for garnish
• 🍶 Soy sauce: 15 ml (1 tbsp) glutensoy Original: 🍶 Soy sauce: 15 ml (1 tbsp)
• 🍯 Mirin: 15 ml (1 tbsp) Original: 🍯 Mirin: 15 ml (1 tbsp)
• 🍚 Sugar: 4 g (1 tsp) Original: 🍚 Sugar: 4 g (1 tsp)
• 🍶 Rice vinegar: 5 ml (1 tsp) Original: 🍶 Rice vinegar: 5 ml (1 tsp)
• 🛢️ Sesame oil (optional): 2 ml (½ tsp) sesame Original: 🛢️ Sesame oil (optional): 2 ml (½ tsp)

Preparation

• Blanch: Bring 2 l (2.1 qt) water with 20 g (0.7 oz) salt to a boil. Add spinach and cook 30–40 sec until just wilted.
• Shock & squeeze: Transfer to ice water, drain, and gently squeeze out excess. Cut into 4–5 cm (1½–2 in) lengths.
• Grind sesame: In a suribachi/mortar, grind 16 g (2 tbsp) warm toasted sesame to a coarse paste.
• Make dressing: Whisk in 15 ml (1 tbsp) soy, 15 ml (1 tbsp) mirin, 4 g (1 tsp) sugar, 5 ml (1 tsp) rice vinegar, and 2 ml (½ tsp) sesame oil until glossy.
• Toss & serve: Fold spinach with dressing. Mound in a small bowl and sprinkle with 2 g (½ tsp) sesame seeds.

Total Time

Nutritional Value

Advice

Status

More from this category

Share & Print